Balsamic Grilled Vegetable Salad
Balsamic Grilled Vegetable Salad
Introduction
Looking for a fresh and tasty salad? This Balsamic Grilled Vegetable Salad is just what you need! It’s colorful, healthy, and super easy to make. Perfect for summer days and family gatherings!
Why Make This Recipe
This salad is not only delicious but also packed with nutrients. Grilling brings out the natural sweetness of the vegetables, and the balsamic vinegar adds a wonderful tangy flavor. It’s a great way to enjoy veggies and impress your friends at BBQs or picnics!
How to Make Balsamic Grilled Vegetable Salad
Ingredients:
- Assorted vegetables (e.g., zucchini, bell peppers, eggplant, mushrooms)
- Balsamic vinegar
- Olive oil
- Sun-dried tomatoes
- Feta cheese
- Salt
- Pepper
- Herbs (e.g., basil or oregano)
Directions:
- Preheat the grill to medium-high heat.
- In a bowl, whisk together balsamic vinegar, olive oil, salt, and pepper.
- Add the sliced vegetables to the marinade and let them soak for about 15-30 minutes.
- Grill the marinated vegetables until tender and slightly charred, about 10 minutes, turning occasionally.
- Remove from the grill and let cool slightly.
- In a serving bowl, toss the grilled vegetables with sun-dried tomatoes and feta cheese.
- Serve warm or at room temperature.
How to Serve Balsamic Grilled Vegetable Salad
This salad is best served fresh, warm, or at room temperature. It makes a great side dish for grilled meats or can be enjoyed alone as a light lunch. Add extra feta cheese or a sprinkle of fresh herbs for added flavor!
How to Store Balsamic Grilled Vegetable Salad
If you have leftovers, store them in an airtight container in the fridge. They will stay good for up to 3 days. You can enjoy it cold, or you can reheat it gently in the microwave.
Tips to Make Balsamic Grilled Vegetable Salad
- Choose colorful vegetables for a beautiful presentation.
- Don’t skip the marinating step—this is where the flavor comes from!
- If you don’t have a grill, you can roast the vegetables in the oven at 400°F for about 20 minutes.
Variation
Feel free to mix and match your favorite vegetables! Asparagus, cherry tomatoes, or red onions make great additions. You can also try adding grilled chicken or chickpeas for extra protein!
FAQs
1. Can I use different vegetables in this salad?
Yes! You can use any vegetables you like. Just make sure to cut them into similar sizes for even cooking.
2. Is this salad vegan?
This salad is mostly vegan, but if you add feta cheese, it will not be. You can leave out the cheese or use a vegan alternative.
3. Can I make this salad ahead of time?
You can marinate the vegetables a few hours in advance, but it’s best to grill them just before serving for the freshest taste.
Balsamic Grilled Vegetable Salad
Ingredients
For the salad
- 4 cups assorted vegetables (e.g., zucchini, bell peppers, eggplant, mushrooms) Choose a variety of colorful vegetables.
- 1/4 cup balsamic vinegar Adds tangy flavor to the salad.
- 2 tablespoons olive oil Used for marinating the vegetables.
- 1/2 cup sun-dried tomatoes Adds sweetness and texture.
- 1/2 cup feta cheese Optional, can be omitted for a vegan version.
- 1 teaspoon salt Adjust to taste.
- 1/2 teaspoon pepper Adjust to taste.
- 2 tablespoons herbs (e.g., basil or oregano) Fresh herbs enhance flavor.
Instructions
Preparation
- Preheat the grill to medium-high heat.
- In a bowl, whisk together balsamic vinegar, olive oil, salt, and pepper.
- Add the sliced vegetables to the marinade and let them soak for about 15-30 minutes.
Grilling
- Grill the marinated vegetables until tender and slightly charred, about 10 minutes, turning occasionally.
- Remove from the grill and let cool slightly.
Serving
- In a serving bowl, toss the grilled vegetables with sun-dried tomatoes and feta cheese.
- Serve warm or at room temperature.
